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Rustic mushroom and blue cheese tart

Today, it’s raining cats and dogs 😦 For a 21st of May, I was hoping for something better, but springtime seems to have skipped Paris and autumn is filling in …

In order remedy this pre-winter atmosphere, I decided to cook my favourite vegetable last winter: mushrooms. For this, I adapted the Torta di Funghi from Bell’Alimento. However, because I am unable to follow a recipe to the letter, I added my personal touch: cheese. In this case, I chose a creamy blue cheese, Fourme d’Ambert, although you may use any cheese you like, really. However, I would suggest something not too strong in taste so as not to mask the mushrooms’.

Paula’s recipe calls for refrigerated pie crust, which is very convenient. I chose to make my own, so I’m giving you the recipe because, really, it’s not difficult (especially if you have a food processor handy!) and must tastier. You can also make a double batch and freeze half for next time 😉

Serves 4

For the pastry

250g/8.8 oz flour

125g/4.4 oz softened butter

1 egg

A pinch of salt

A little water

For the filling

500g/1lb mushrooms (I used button mushrooms but you can use any you like)

1-2 tbsp salted butter

Pepper to taste

Thyme to taste

70g/2.5 oz Fourme d’Ambert, or any other cheese you like (the amount will depend on the cheese)

1 egg, beaten

Start with your pastry: in a bowl, mix the flour, butter, egg and salt. Add a little water, just enough so the dough comes together. Wrap in Clingfilm and refrigerate while you prepare the mushrooms.

Clean the mushrooms. Now, let’s be clear, you do not wash mushrooms!! Mushrooms have a spongy texture, so putting them under running water would cause them to absorb it and they’d lose their taste and texture. Really, who likes soggy mushrooms?! Use a small brush that you’ll rinse regularly.

Slice the mushrooms as regularly as possible.

Heat a large frying or sauté pan over medium-high heat, melt the butter and sauté your mushrooms until they rendered all their water and it has evaporated. Pepper to taste, add the thyme and allow to cool.

Most recipes and chefs advise to sauté mushrooms in olive oil or a mix of olive oil and butter. So far as I’m concerned, I prefer in salted butter.

Take your pastry out of the fridge, and onto a baking tray lined with baking parchment.

Preheat oven at 180°C/355°F

Roll out the pastry to a rough circle, using your hands or a rolling pin.

Crumble your cheese in the centre of your dough, about 5 to 8cm (2-3 inches) from the edge. Top with the mushrooms, then fold the dough over towards the centre but without closing it completely.